Bati, V. V. The Microbial Diversity and its Dynamics in the Ethnic Fermented Foods of the Black Sea Region [Text] / V. V. Bati, N. V. Boyko> // Мікробіол. журн. - 2016. - Том 78, N 5. - С. 53-64 MeSH-main: ФЕРМЕНТАЦИЯ -- FERMENTATION ПРОБИОТИКИ -- PROBIOTICS ПРЕБИОТИКИ -- PREBIOTICS (микробиология) ПИЩЕВЫХ ПРОДУКТОВ МИКРОБИОЛОГИЯ -- FOOD MICROBIOLOGY Additional Access Points: Boyko, N. V. There are no free copies |